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Whole Sikh Lamb Kebabs (VRP 400)

Whole Sikh Lamb Kebabs (VRP 400)

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Whole Sikh Lamb Kebabs

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Vintage Recipe Box 400 comes to us from Chalfont, Bucks County, Pennsylvania.

It is a large white metal box that measures 12” D x 5.5” W x 4” H with a metal tag that says “American Home Menu Maker.” According to my research, the box was sold in multiple colors for $1 and included 212 “basic recipes” for an additional $.50. (See the image below that is an order form to purchase the box.)

At this time we do not know anything about the history of the box.

We do show that this box came to us with another box but at this time we are not sure if they were owned by the same person or the eBay seller grouped them together.

View all the vintage recipes from Vintage Recipe Box 400.

Click here to view all of the Vintage Recipe Boxes we have published to date from our collection.

Vintage Recipe Box 400
The image I found on Flickr is an original ad for the recipe box.

Vintage Cookbooks

Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.

Click here to view our Vintage Recipe Project Cookbook Library.

Vintage Kitchen Tools and Dishes

Click here to view Vintage Kitchenware on Etsy.

Join our Vintage Recipe Project Facebook group
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Whole Sikh Lamb Kebabs

Whole Sikh Lamb Kebabs

Whole Sikh Lamb Kebabs (VRP 400)


    Have the butcher cut 3 pounds boned tender lamb into 6 large pieces and split them about halfway through. Mix together 2 cups yoghurt, 3 tablespoons lemon juice, 1 teaspoon black pepper, 2 coriander seeds, cracked, 1 clove and ½ teaspoon ground cardamom. Rub the meat well with the mixture and let it stand for at least 1 hour. Chop 1 onion very finely and brown it in 1 stick or ½ cup butter. Add ½ teaspoon ground ginger and brush the meat with the onion butter. Thread each piece of meat on a small skewer and cook the skewers over charcoal or under the broiler, basting them frequently with the remaining onion butter, and then with a mixture of ½ cup heavy cream and enough ground saffron to give it color. Serve crisp.

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